Korean Journal of Human Ecology (한국생활과학회지)

Korean Association of Human Ecology (한국생활과학회)
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Characteristics of High-ratio Cakes Prepared with Isomaltooligosaccharide

이소말토올리고당을 사용한 고당배합 케익의 특성

  • Lee, Kyong-Ae (Dept. of food science and nutrition, Soonchunhyang univ.) ;
  • Lee, Yoon-Jin (Dept. of food science and nutrition, Soonchunhyang univ.)
  • 이경애 (순천향대학교 식품영양학과) ;
  • 이윤진 (순천향대학교 식품영양학과)
  • Published : 1997.12.31
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Abstract

The effects of replacement of sucrose with isomaltooligosaccharide(IMO) on physical, sensory and textural characteristics of high-ratio cakes were investigated. As IMO level increased, the specific gravity of batter decreased and the moisture content of crumb increased. A higher degree of IMO replacement for sucrose made cakes softer and more moist. The 40% and 60% IMO replcement cakes showed good acceptability. The hardness, chewiness and gumminess measured by texture analyzer were decreased with increasing IMO level.

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